Stir fry

Some firsts for me last night that worked well:

1. I used an 18oz flatiron steak cut across the grain in 3/8" wide strips and then marinated for about an hour in Soy, Oyster, and Hoisin sauces with chopped garlic. That was both tender and very flavorful. I will use that again as well as for fajitas.

2. I was forced to use some frozen veggies and to reduce the water I put them into a colander about 2 hours ahead of time to drain as much water off as possible---it worked but fresh veggies would have been better.

3. I "integrated" cooked thin Amish egg noodles at the end of cooking. There were no racial problems :pimpgrin:

Home made Beef Chow Mein is what you made. Very tasty

Not really, the similarity to Chow Mein was primarily the veggies and soy sauce, common to a host of Asian dishes.

My real reason to post this was to share what I learned. I wasn't trying to duplicate any specific dish--if that had been the case I would have at least looked at a recipe. The flat iron steak was a cut I had never used before and I found it both economical and agreeable. Dewatering of the veggies worked better than anything I have tried in the past and is something I will surely do again.

As for the noodles---the Amish noodles were only mentioned for fun :cool:

my Wok Chow Mein

Attachment 39516

"...share what I learned."
- Dave

Which you and TG have done well. Cooking neophytes like me pay attention and read your posts (though we don't always comment).

Thank you, my friends.

Hunter

You're welcome :cool:

I made a similar dish tonight with crab and shrimp (lent). I improved the draining process. About noon I put the frozen veggies into a strainer along with the water chestnuts and bamboo shoots and let them drain into a pan. I stirred them once during the afternoon. The strainer seemed to drain even better than the colander I used previously. I also used fresh snow peas. The result was excellent---no excess liquid at all in the pan.